Oven Roasted & Marinated Tomatoes

Skip Davis


This delicious marinated tomatoes recipe sparkles with fresh flavor. Try adding the marinated tomato salad to spreads, or chop it up and use it in sauces or as a soup garnish.

★★★★★ 1 vote
6 to 8
5 Min
1 Hr 10 Min


20 large
plum or roma tomatoes - cut in half, lengthwise
3 Tbsp
diced onion
4 Tbsp
extra virgin olive oil - divided use
4 clove
garlic, minced
1 Tbsp
fresh sage, chopped
1 Tbsp
fresh rosemary, chopped
1/2 tsp
lemon zest, grated
1/2 tsp
kosher salt
1/2 tsp
fresh cracked black pepper


1Preheat the oven to 375 - 400 degrees F.
2Toss the halved tomatoes with the chopped onions, 2 Tablespoons of the olive oil and the minced garlic. Spread the seasoned tomatoes, cut side up, in a single layer on a rimmed sheet pan and bake them for 30 to 40 minutes. The tomatoes will have a shriveled appearance and are lightly brown around the edges. After roasting, turn off the oven, and leave the tomatoes in there for an additional 30 minutes, so that they cook in the existing heat.
3Toss the roasted tomatoes with the remaining 2 Tablespoons olive oil, sage, rosemary, lemon zest, salt and pepper. Chill the tomatoes, with their marinade for at least 8 hours, or overnight to allow flavors to blend.

About Oven Roasted & Marinated Tomatoes